Reviewed by Dianne Wenz. I’m a big fan of my slow cooker and an even bigger fan of Robin Robertson, so earlier in the year when I heard that she was working on a new vegan slow cooker cookbook, I began to eagerly await the date of it’s release. Fortunately, the wait is now over, and I am now lucky enough to have a copy of Fresh from the Vegan Slow Cooker in my possession! more→
One of the world’s most recognized authorities on chia, Wayne Coates, PhD (himself a distance runner), has put together a compact yet greatly informative book, Chia: The Complete Guide to the Ultimate Superfood.* Packed with everything you want to know about chia, this book also offers 75 recipes to help you incorporate chia seeds into your daily repertoire. more→
I’ve had the original edition of Raw Food Made Easy for 1 or 2 People by Jennifer Corbleet for some time now. In the summer, I like to try for at least 60% raw food, simply because eating raw makes so much sense when fresh fruits and veggies are at their most abundant.
But much as I love my Vitamix for making fresh smoothies and all manner of soups and sauces, I could never seem to get with the program of dehydrating and sprouting that’s prevalent in the raw food world. It sometimes seems like you need to start something on Monday in order to have it for dinner on Wednesday. more→
Ice Pop Joy by Anni Daulter is divided into several sections: Pure Fruit Pops, Veggie Pops, Yogurt Pops, Tofu Pops, Herbal Tea Pops, Chocolate Pops, and Specialty Pops. All recipes look quick and easy to make — pretty much simply combine the ingredients in a blender, then pour into popsicle molds.
A few are a bit fancier, with two or more layers or precooked ingredients, but even those look simple to accomplish. Each and every one of this book’s recipes includes a color photo, some featuring really adorable kids enjoying the ice pops. more→
Sweltering temps have blanketed the Northeast again just as Hannah Kaminsky’s third book, Vegan a la Mode,* has hit the shelves. Icy cold treats are the perfect solution and Kaminsky’s sumptuous photos and highly creative recipes will have you ordering an ice cream maker before you can click out of this post. more→
Allyson Kramer, who runs the popular Manifest Vegan blog (if you are interested in gluten-free, vegan, or both together, this is the place for you!) has released her first book, the bountiful, colorful Great Gluten-Free Vegan Eats.* Going vegan is a trend that has exploded over the last few years, and gluten-free diets have also gained traction in a big way. more→
When my kids were young, we used to like to do what we called “food projects” — baking, cooking, planting seeds, making art out of food, and the like. A book like The ABC’s of Fruits and Vegetables and Beyond* by Steve Charney & David Goldbeck would have been perfect for us, providing many hours of after-school and vacation fun in ways that helped celebrate and appreciate fresh produce. more→
In many a glowing description of a non-fiction book, especially a prescriptive one like a self-help book or a cookbook, the reviewer will compliment the author by saying that reading their words feels like having a cup of tea with a friend.
I can go one better and say that spending time perusing the pages of Main Street Vegan: Everything You Need to Know to Eat Healthfully and Live Compassionately in the Real World* truly is like having a cup of tea with a friend — because its author, Victoria Moran, is a friend of mine, with whom I’ve had actual cups of tea (okay, coffee in my case). And she brings the same warm, witty voice she is blessed with in person to her latest book. more→
I first spotted Ripe from across a crowded room at a culinary conference. And from the moment I held the book in my hands, it was love at first sight. Ripe: A Fresh, Colorful Approach to Fruits and Vegetables*(written by Cheryl Sternman Rule, with photography by Paulette Phlipot, Running Press), is like no cookbook I’ve ever seen.
It’s organized by the color of the produce rather than the usual categories, and while this may sound odd—honeydew precedes kale, which is followed by kiwi, I assure you, it not only works logistically, but creates a literal rainbow of a book. The whole concept is so appealing to me as a visual artist; and as a writer and foodie, well, I wish I had thought to create a book like this.
Dreena Burton’s latest book,Let Them Eat Vegan: 200 Deliciously Satisfying Plant-Powered Recipes for the Whole Family,* is indeed a satisfying addition to the growing list of a vegan pro. When I was the mother of two young children, the best I could eke out was The Vegetarian 5-Ingredient Gourmet,* a book for beleaguered cooks in which the word “gourmet” is used quite loosely. Yet Dreena, the mother of three young children, managed to produce this polished tome filled with warmth, kitchen wisdom, and in general, a wealth of yummy and nourishing fare. more→
Delicious, vegan, raw, gluten-free, soy-free and easy to make meals…sounds hard to do but Amber Shea Crawley has done it in her book Practically Raw: Flexible Raw Recipes Anyone Can Make*(Vegan Heritage Press, 2012). Every recipe gets you excited to make and enjoy it. What’s different about this book is that it presents both raw and cooked and baked options, all fairly easy, with additional substitutions and variations throughout. more→
Reviewed by Rachael Braun. Looking for easy, down-to-earth vegan recipes that are delicious and fun to make? Look no further then The Sexy Vegan Cookbook: Extraordinary Food from an Ordinary Dude* (New World Library, 2012) by Brian L. Patton. It is filled with 100 recipes that will please anyone’s palate, vegan or not. Photo above courtesy of VegNews.
This cookbook is entertaining and useful, with original names for all the recipes and tips, definitions and facts scattered throughout. And if you ever think you need a little extra help with a recipe, Patton has provided QR codes that you can scan with your phone to see a video of The Sexy Vegan himself demonstrating the recipe for you. more→